First time cooking on the BGE

what are you cooking?

i am sorry maria i misread your post!!!


if i were you i would cook whatever you normally cook.. burgers chicken whatever floats your boat.. then after you have tried something you know you like then you can venture out and try some new things. use this first time to get used to the egg. there is a small learning curve but with a little practice you will be an eggspert in no time...


welcome to the forum life gets better now that you have your first egg.. take some pictures of your first cook

Thanks for having my back... :P

I think pork loin is an easy cook. Indirect, legs up, 300°-350° until internal temperature is about 150°.

Of course, put on some kind of rub for flavor.

It'll take 45 minutes to 1 hour.


On your first cooks, you don't want to have a real high temperature, so your gasket can properly seal.

Good luck. We like pictures.

I always recommend the Spatchcocked Chicken as a first or second cook. It's very easy and will turn out great.

I do mine direct, raised grid, but have also done them direct with just the standard grid height. I do the meat side down first for a few minutes then flip over for the ramainder of the cook.

You can pretty much tell when it's done but if you are in doubt, go a few minutes longer.

As for seasonings, use your favorite or experiment. Some like to lift the skin and rub some seasoning under the skin. Some like to oil the outside then apply their rub.

A good hot Egg (350 to 400°) will get you there. No need for a drip pan when cooking direct.

Use the link provided below and you will be fine.

Keep us posted on how it turned out.

And welcome aboard.

Spring "Half Cocked And Somewhat Spatched" Chicken
Spring Texas USA

I'm with Ross on this one - was just about to comment that chicken thighs are a great cook. Real easy and just about impossible to mess up.

I marinade mine first w/cumin, kosher salt, fresh ground pepper, garlic powder, onion powder sprinkle of ancho chili powder, fresh squeeze lime juice, shot of tequila. I make wings the same way.

I don't know if this would be a good first cook, but you can do it without much BGE time under your belt.

Rack of pork is a delicious and elegant dish that is easy to cook. Just put your rub on the meat, throw in some smoke wood, and cook indirect at about 275 until the pork reaches about 160 internal. Take it off and slice up some of the best pork chops your guests have ever eaten.

You can find some posts on rack of pork if you do a search of the forum.

Spatchcock chicken is also a great way to go. You can do it direct or indirect. Direct will give you a crispier skin, but you run the risk of burning if the bird is too close to the fire. Indirect is super easy, but may not give you a crispy skin. It is a trade off, but bot ways make for a really good juicy chicken.